| 摘要 |
The invention provides methods for making Maillard flavor compositions in a structured lipid phase using Maillard reactants, e.g., reducing sugars and amino groups. The structured lipid phase comprises from about 0.3% to about 95% aqueous solvent and from about 5% to about 99.7% lipid plus emulsifÏer. The compositions are useful for enhancing the palatability of foods, dietary supplements, medicaments, and the like. |
